Cardamom Semolina Shortbread Cookies

Ingredients

• 1 1/2 cup + 2 tbsp All-purpose flour
• 1/4 cup + 2 tbsp Semolina
• 1 1/2 tsp ground cardamom
• 2 sticks Butter (softened)
• 3/4 cups + 2 tbsp Sugar
• 1/8 tsp Salt
• 1 Egg yolk
• 1 tsp Amaretto

Instructions

1. Whisk together flour, semolina and 1 1/4 tsp cardamom in a medium bowl.
2. In a large bowl, beat the butter, 1/2 cup + 2 tbsp sugar, and salt until it’s light and fluffy.
3. Beat in the egg yolk, mix well.
4. Use a spatula (or your hands) to fold in the flour until it’s just mixed. Add the Amaretto and mix.
5. Divide the dough in half.
6. Roll each dough half into a sheet of wax paper and form into a log. Twist up the edges and refrigerate.
7. Chill until the dough is firm and can be sliced easily. About 1 hour. (Can also be frozen for about 30 minutes.)
8. Preheat oven to 350 degrees. Mix the remaining sugar and cardamom and spread out onto a plate.
9. Slice the dough logs into 1/4 inch pieces.
10. Dip the top side of each cookie into the sugar mixture, and place on a baking sheet.
11. Bake 12-15 minutes.

Nutrition

• Serving Size: 1
• Calories: 65
• Carbohydrates: 7
• Protein: 1
• Fat: 4
• Saturated Fat: 2
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 1
• Trans Fat: 1
• Cholesterol: 14
• Sodium: 40
• Potassium: 8
• Fiber: 1
• Sugar: 3
• Vitamin A: 123
• Vitamin C: 1
• Calcium: 3
• Iron: 1
• Serving Unit: cookie